Ingredients
¼ tsp. garlic granules
½ cup seasoned rice vinegar
2 large ripe tomatoes
1 small or ½ large red onion
¼ tsp. salt
1/8 to ½ tsp. dried crushed jalapeno peppers
1 4-oz can diced green chives
1 tsp. dried cilantro

Directions
Chop onion and soak it in the seasoned rice vinegar for ½ hour. Drain onion (reserve the rice vinegar for use in salad dressing). Chop tomatoes. Combine with chopped onion and remaining ingredients and refrigerate one hour before serving. Serve immediately of refrigerate up to 24 hours. (Makes about 2 cups)